wo years after opening Culaccino, his Italian restaurant—and runaway hit—in downtown Franklin, chef Frank Pullara has followed it with a second. At Bestia Mare—that’s Sea Beast in Italian—he’s turned his focus to the coastal fare of Italy. With delicious dishes, including mussels steamed in fragrant tomato-shellfish brodo, baby clams in a tangle of fresh house-made pasta, and whole branzino grilled over a woodfire brushed in salmoriglio (a
